Homemade Caribbean Pasty Recipe

Here in Britain we love food that has a little bit of a kick to it. We also are known for liking pies and pasties. Which is why we thought it would be a brilliant idea to show you how to make a Caribbean pasty it is both spicy and a pasty. Let’s get stuck into this so that you can be tucking into one of these delicious pastries in no time.

Ingredients

drizzle of oil

1 small onion, finely chopped

2 garlic cloves, crushed

250g beef mince

1 potato, cut into 1½cm in cubes

2 tsp turmeric

2 tbsp tomato purée

A few thyme sprigs

2 tbsp hot pepper sauce

500g block shortcrust pastry

1 egg, beaten

Method

1. Heat the oil in a pan, add the onion and cook for 5 mins.

2. Add the garlic and beef, turn up the heat and cook until the meat is browned.

3. Add the potato, half the turmeric, the purée and thyme, plus 200ml water. Cover and simmer for 15 mins, then remove the lid and cook for 5 mins more.

4. Add the hot pepper sauce and leave to cool.

5. Heat oven to 220C/200C fan/gas 7. Roll out the pastry to the thickness of a £1 coin. Cut out 6 x 15cm circles, using a small plate as a guide.

6. Divide the mince between the circles, piling it up on one side.

7. Mix the egg with the remaining turmeric, brush around the edge of each circle, then fold over and use a fork to seal the edges.

8. Arrange on a baking tray lined with baking parchment, brush with a little more egg and bake for 20-25 mins.